Apple Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 7 μg | (2 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 165 mg | (4 %) | ||
| Calcium | 9 mg | (1 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the pastry dough
- 250 grams Pastry flour
- 1 tsp salt
- 150 grams butter
- For the filling
- 6 Apple (such as Granny Smith)
- 150 grams sugar
- 30 grams Pastry flour
- ½ tsp Ground cinnamon
- ½ tsp Nutmeg (freshly grated)
- 1 pinch salt
- 60 grams Apple jelly
- 20 grams butter
- Pastry flour (for work surface)
Preparation steps
For the pastry dough, mix flour and salt in a large bowl. Cut butter into cubes, add to flour and mix together with a fork until crumbs form. Add 4-5 tablespoons cold water and knead into a firm, smooth dough. Cut dough in half, shape into a ball on a floured surface and wrap each plastic wrap. Let wrapped dough rest in a cool place about 30 minutes.
Meanwhile, for the filling, peel apples, core and cut into small pieces. Mix sugar with flour, cinnamon, nutmeg and salt and mix in apples.
Preheat the oven to 180°C (approximately 350°F).
Roll out one ball of dough on the floured work surface until slightly larger than the pie dish. Line the bottom of the pie dish with dough and lightly press edges. Add apple mixture, spread evenly and sprinkle with apple jelly. Distribute pieces of butter on top of apples. Roll second half of dough until about 3 mm (approximately 1/5 inch) thick and cut into 1 cm (approximately 1/2 inch) wide strips. Place dough strips in a grid like pattern over the apples. Press edges of dough together and cut off excess dough. Bake pie about 40-50 minutes until golden brown. If the pie crust starts to get too dark, cover with aluminum foil. Remove from oven and let cool.
